Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
In a separate bowl melt the butter. Add in both white and brown sugars and whisk vigorously for about 1 minute.
Whisk in one egg to the sugar-butter mixture, stirring until it’s fully mixed in. Scrape the sides of the bowl with your spatula.
Whisk in the second egg and the vanilla and scrape the sides of bowl again.
Add the dry ingredients to the wet and stir with the spatula to fully combine. Make sure you’ve scraped the bottom of the bowl and there are no streaks of dry ingredients left. Stir in the chocolate chips. The dough will be soft but DON’T add more flour. It needs to be chilled now to firm up.
IMPORTANT NOTE: Chill the dough for a minimum of 1 hour. This will make it easier to scoop and you cookies will keep their shape better while baking. (This dough can be made and kept in the fridge for 7 days. The dough also freezes really well)
Scoop 14 balls of cookie dough (1/4 cup/100g each) and place on a parchment-lined baking sheet. Leave some space between the cookies as they spread out during baking.
Bake the cookies at 375°F (190°C) for 12 minutes, or until the edges are set and the cookie is beginning to turn golden brown throughout, but still dough in the middle. It is really important you don’t over bake these cookies otherwise the won’t be soft in the middle.
Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store them at room temperature in an airtight container for up to 3 days.
It’s Eid al-Adha which means we have lots of meat, instead of doing BBQ on day 1 of Eid I decided to made Deep Dish Pizza cos Deep Dish Pizza at Sobremesa was total disappointment.
3 1/2 cups all-purpose flour
2 tablespoons active dry yeast
3 tablespoons cornmeal
1 1/2 teaspoons sugar
1 teaspoon salt
6 tablespoons Butter
1 cup water
2 tablespoons Butter
1 small (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1 can diced tomatoes, drained
1 can tomato sauce
1 can tomato paste
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
2 cups shredded mozzarella cheese
500 grams Italian sausage, cooked, cooled, crumbled
18 to 24 slices pepperoni
1/2 cup shredded Parmesan cheese
Heat oven to 170ºF. Turn off oven.
Combine 1 1/2 cups flour, yeast, cornmeal, sugar and salt in bowl. Melt 6 tablespoons butter in saucepan. Add water; cook until mixture comes to 120-130ºF. Add to flour mixture; mix until just moistened. Add remaining 2 cups flour to form stiff dough.
Knead dough on lightly floured surface 5-7 minutes or until smooth and elastic. Spray inside of bowl with no-stick cooking spray. Place dough into bowl; turn to coat. Cover with plastic wrap; place in oven. Let rise 30 minutes or until double in size.
Melt 2 tablespoons butter in saucepan over medium-low heat just until sizzling. Add onions; cook 4-5 minutes or until softened. Add garlic; cook 1-2 minutes. Add all remaining sauce ingredients; cook until bubbles begun to form at surface. Remove from heat; set aside.
Remove dough from oven. Heat oven to 450ºF.
Punch down dough; divide in half. Roll each half into 11 inch circle on floured surface. Spray 2 (9-inch) spring form pans with no-stick cooking spray. Press dough into bottom and up sides of pans. Sprinkle 1/2 cup mozzarella cheese over bottom of each pan. Layer each with half of sauce (about 1 1/4 cups); 9 to 12 pepperoni slices and half of Italian sausage. Top each with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Cover pans with aluminum foil; bake 30-40 minutes or until crust is browned. Uncover; bake 5-7 minutes or until cheese begins to brown. Remove from oven; let stand 5-10 minutes before cutting. Remove sides of pans; cut each pizza into 8 slices.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basbousa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
When the basbousa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.